Ingredientes:
480 g (1 lb.) cod fillet
2 bay leaves
4 Peppercorns
Salt and pepper
300mls (½ pint) cold water
480 g (1 lb.) potatoes
1 medium onion
4 sticks celery
2 tblsp MCT Oil
300 mls (½ pint) skimmed milk
Serves: 6
Note: The soup may be served with croutons, made by frying cubes of bread in MCT Oil until crisp and golden. Check with your dietitian what bread you are allowed.
Method:
Wash fish and place in a large pan with bay leaves, peppercorns and 1 tsp. salt Add 300mls cold water, cover and cook gently for about 5 min until tender Remove fish from pan, strain the stock. Skin, bone and flake the fish Put the fish with peeled, diced potatoes in a medium sized saucepan and cook for 10 mins or until tender but still firm.
Peel onion and chop finely, dice celery and fry together in MCT Oil for 5 minutes.
Stir in the milk, potatoes, fish stock and flaked fish.
Reheat and season to taste.
